This is a popup dialog that overlays the main content of the page. The popup includes a search form to help you find the information you are seeking. Pressing the close button or using the escape key will close the popup.
IngredientsClick the play button next to each ingredient for How-To Videos
3 tablespoons Cooking Oil
3 cups Vegetable Stock or Water
1 cup canned Diced Tomatoes
Salt and Pepper, to taste
1 Bay Leaf (optional)
Pinch of Red Pepper Flakes (optional)
1 Carrot, diced
Carrot Preparation Video
1 Onion, diced
Onion Preparation Video
4 cloves Garlic, minced
Garlic Preparation Video
3 (15 ounce) cans of Chickpeas, drained and rinsed
1/2 pound Greens(Swiss Chard), chopped
Greens Preparation Video
Preparation
In a large pot, heat oil over medium heat. Add carrot, onion and garlic. Cook until vegetables start to soften, about 5 minutes.
Stir in stock or water, chickpeas, bay leaf (optional), red pepper flakes (optional) and tomatoes. Bring to a boil. Reduce heat and simmer, partially covered for 10 minutes.
Add Swiss chard to the pot. Simmer until tender. Remove bay leaf if using. Add salt and pepper to taste.
Notes:
If you like noodles in your soup, add 1/2 cup of macaroni in Step 2.
Swiss chard can be substituted for kale or collard greens.